I have been craving a good curry ever since I left England a few weeks ago. This recipe was adapted from Ann's recipe and directed by Andy Singleton :)This recipe was perfection--absolutely amazing. The key is to give it time, and as Andy put it, add small amounts of water and keep letting the mixture simmer to bring out the flavors. The amazing thing about curry is that it can change each time you make it (or in my case, eat it because I've only made it once), and the spices aren't really measured but rather mixed in by taste. This recipe is flexible because measurements aren't strict, and you could use various kinds of meats and vegetables to try different flavors. My only addition to Nick's recipe is the eggplant, or aubergine in England. It added texture and soaked up the flavors really well.
Melissa Lowe recommended a spice shop to me in East Grand Rapids--Spice Merchants. It's a really neat store with an amazing selection of spices.
Props to my mother: sous chef ;)
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| 1. Chicken, seasoned and sautéed |
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| 2. Sautéed vegetables + tomatoes, simmering |
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| 3. Steaming Rice |
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| 4. Add yogurt, cilantro, and lime |
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